Green Curry Duck and Potatoes

Name: Green Curry Duck and Potatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 3 Tbsps firmly packed brown sugar; 794 grams cans (about each) reduced-fat coconut milk; 1 liters chicken broth; 1 teaspoon hot chili flakes; 2 Tbsps curry powder; 2 kilograms duck (about , cut into pieces; 59 milliliters minced fresh cilantro; 1 kilograms About russet potatoes, peeled and cut into 1 1/2-inch chunks; 1 sprig Cilantro and salt; 59 milliliters Asian fish sauce (nuoc mam or nam pla) or soy sauce; 79 milliliters purchased Thai green curry paste

Green Curry Duck and Potatoes might be just the main course you are searching for. This gluten free, dairy free, and fodmap friendly recipe serves 6. One serving contains 2072 calories, 54g of protein, and 182g of fat. 1 person found this recipe to be delicious and satisfying. Head to the store and pick up firmly brown sugar, chili flakes, russet potatoes, and a few other things to make it today. To use up the canned coconut milk you could follow this main course with the Healthy Key Lime Tarts as a dessert. From preparation to the plate, this recipe takes around 45 minutes. It is a pretty expensive recipe for fans of Indian food.

Instructions

Simmer duck meat. In a 6- to 8-quart pan, combine duck, broth, and 2 tablespoons curry paste. Cover pan and bring to a boil over high heat. Simmer until leg meat is tender enough to pull from bones, about 2 hours. Lift out duck and let cool to touch. Skim and discard fat from broth. Reserve 1 1/4 cups broth; use remainder for other dishes. Pull meat from bones; discard fat, skin, and bones. Tear meat into bite-size pieces. If making up to 2 days ahead, cover broth and meat airtight and chill.

Ingredients you will need

Curry Paste

Broth

Whole Duck

Meat

Equipment you will use

Frying Pan

Make green curry sauce. In a 5- to 6-quart pan, mix the 1 1/4 cups duck broth, remaining curry paste, coconut milk, fish sauce, sugar, curry powder, and chili flakes. Bring to boiling on high heat, then add potatoes. Cover and simmer until potatoes are tender when pierced, about 40 minutes.

Ingredients you will need

Red Pepper Flakes

Coconut Milk

Curry Powder

Curry Paste

Curry Sauce

Fish Sauce

Potato

Broth

Sugar

Whole Duck

Equipment you will use

Frying Pan

Add duck meat and simmer gently until hot, 5 to 10 minutes. Stir in minced cilantro. Ladle into wide bowls, garnish with cilantro sprigs, and add salt to taste.

Ingredients you will need

Cilantro

Whole Duck

Meat

Salt

Equipment you will use

Bowl

Ladle

Equipment

Frying Pan

Bowl

Ladle

Ingredients

Servings:

3Tbsps

firmly packed brown sugar 794grams

cans (about each) reduced-fat coconut milk 1liters

chicken broth 1teaspoon

hot chili flakes 2Tbsps

curry powder 2kilograms

duck (about , cut into pieces 59milliliters

minced fresh cilantro 1kilograms

About russet potatoes, peeled and cut into 1 1/2-inch chunks 1sprig

Cilantro and salt 59milliliters

Asian fish sauce (nuoc mam or nam pla) or soy sauce 79milliliters

purchased Thai green curry paste

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Baron Herzog Chenin Blanc (OU Kosher) with a 4.1 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.